Pumpkin Slab Pie

10 Ingredients

Number of servings

1kilograms butternut pumpkin, peeled, cut into 2cm chunks
1 1/2 cups raw caster sugar
3 eggs, lightly beaten
600milliliter Woolworths thickened cream
1/4 cup cornflour, sifted
1 1/2teaspoons allspice
2 sheets Woolworths frozen shortcrust pastry
1 egg, lightly beaten
1/2 cup Woolworths walnuts, toasted, coarsely chopped
1/4 cup maple syrup, to serve

Description

All eyes on the delicious pumpkin pie! Break out this classic and your guests will leave no crumbs behind.

Method

Step 1 of 4

Place pumpkin in a large microwave-safe bowl. Cover and microwave on high for 15 minutes, stirring occasionally, or until soft. Drain excess liquid. Mash pumpkin with a fork. Set aside to cool slightly. Add sugar, eggs, 300ml cream, cornflour and allspice. Stir until combined. Refrigerate until required.

Step 2 of 4

Preheat oven to 200°C/180°C fan-forced. Line a 20x30cm (base) slice pan with baking paper. Overlap 2 sheets of shortcrust pastry by 1.5cm, then brush with egg wash and press down with a fork to secure. Trim 8cm from the short end, halve excess pastry lengthways and attach to the longest side to make a large rectangle. Drape pastry over slice pan and fold in edges to create a 1.5cm-thick border. While still firm, crinkle edges by pinching your knuckle to form a zigzag pattern. Prick base with a fork. Brush edges with egg. Line pastry with foil and ceramic pie weights or raw rice. Blind bake for 20 minutes. Remove foil and bake for a further 10 minutes or until beginning to golden.

Step 3 of 4

Reduce temperature to 190°C/170°C fan-forced. Pour the chilled pumpkin mixture into the pastry shell. Bake for 45-50 minutes or until just set at centre. Cool for 15 minutes.

Step 4 of 4

Using an electric mixer, beat remaining cream in a large bowl until soft peaks form. Top pumpkin pie with cream. Serve sprinkled with walnuts and drizzled with maple syrup.